Mushroom & White Bean Meatballs w/ Heirloom Marinara and Chard

This post was sponsored by S&W Beans as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

I’m beginning to think that my food intolerances, most of which I wasn’t aware of until recently are a good thing.  When you finally figure out why you feel so crappy – wheat, dairy, whatever it may be – you have to really read every label.  Basically everything contains at least traces of milk and/or wheat I’ve found, so my pantry has definitely minimized.  My diet is packed with whole foods with no hidden ingredients, mostly plant based.  Last night I made dinner for the family and wanted to share with you guys since it is SO delicious: mushroom and white bean meat(less)balls with a (kind of) homemade heirloom marinara sauce.

The beauty of a produce-heavy menu is the variety of seasonal options.  I am a bad planner and rarely bring a shopping list with me to the store.  Instead, I head to the produce aisles to see what’s on sale/in season/looking beautiful.  Yesterday, my eye was caught by these baby heirloom tomatoes, colorful serrano peppers and giant chard.  They all had to get in my basket.

When I was thinking about a protein, I decided on a tried and true duo – beans and mushrooms.  Meat(less)balls!  I always put beans in my meatballs no matter what else is in there.  They make the perfect binder and help the balls stay together throughout cooking.  A food processor would come in handy here, but mine is currently broken **wah! please send help!** so I just chopped everything up with a mezzaluna.

Wait, lets go back.  So first, get your marinara simmering.  I used a jarred shortcut here because I’m a busy mom and that’s what we do.  I wanted to spruce it up though and give it lots of freshness and flavor, so first I cooked down onions, garlic, diced serrano peppers and lots of baby heirloom tomatoes.  Then the sauce went in and a jar of capers… done!

I care about all of my ingredients and you really have to if you’re committed to living a healthful life.  We eat a lot of beans in this house for the protein, soluble fiber, iron and folate.  They, of course, are a staple for vegans and vegetarians and since we try to keep our animal consumption low for a variety of reasons, they are a staple here.  Plus, they are always waiting in the pantry.  My got-to brand is S&W Beans, which have the highest standards in the industry and have been providing families with premium beans for over 120 years!

S&W Beans offer a huge variety of beans, all of your favorites, with additional options like 50% less sodium and organic.  I was particularly excited to see their white chili bean (with onion, garlic, chili spices and jalapeno) that I can’t wait to use in my favorite chicken chili!  Today though, I used S&W White Beans and S&W Cannellini Beans.

White beans go perfectly with mushrooms and give the meatballs an awesome texture. Inside the meatless balls, I also added bread crumbs, fresh parsley, lemon juice, garlic, seasonings.  That’s it!  These are super easy and quick to make, perfect for weekday meals, vegan and gluten free if you use gluten free breadcrumbs like I did.

Once the sauce has come together and you’ve seared your meatballs, you can serve them up any way you want.  Pour them over a bed of noodles or rice for a super hearty dinner.  Or, you can serve them up like I did last night over a bed of lightly sautéed chard, adding even more nutrients to this yummy and healthy dish!

The morning after this dinner, I found my husband hovering in the fridge, gathering items… turns out he wanted a meatball sub for breakfast and I thought that was just brilliant.  This dish is for sure even better the next day and great in a bun!


Now through April S&W Beans is offering $1 off 2 cans of S&W Beans. Get (and print) your coupon from the S&W Beans website!

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Mushroom & Bean Meatballs w/ Heirloom Marinara


  • 1 large jar marinara
  • 2 dry pints baby heirloom tomatoes, halved
  • 4 garlic cloves, minced
  • 1 medium onion, diced
  • 1 jar capers
  • 1/3 cup vegetable broth
  • 1/4 cup dry white wine


  • 2 cans S&W White Beans or Cannellini Beans, drained and rinsed
  • 1 lb cremini mushrooms
  • 2 garlic cloves, minced
  • 1 1/2 cups breadcrumbs + addition 1/4 cup for rolling
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1/3 cup fresh parsley, chopped
  • 1 lemon, juiced
  • salt, pepper
  • olive oil


  • fresh parsley, chopped
  • shredded parmesan cheese
  • Italian breadsticks


  1. In a food processor, process mushrooms and beans until chunky, not pureed.  Heat olive oil in a pan over medium heat.  Pour in the mushroom mixture and don’t mess with it much.  Let it cook for a few minutes with minimal stirring.  Add in garlic and cook for an additional 2 minutes.
  2. Transfer the mushroom/bean mixture to a bowl and add in 1 1/2 cups of breadcrumbs, spices, lemon juice and parsley.  Mix thoroughly to combine.  Roll into large tablespoon sized balls.  Roll each ball in breadcrumbs and set aside in the fridge.
  3. Over medium heat, saute onions, peppers  until soft, about 5 minutes.  Add garlic and cook for an additional minute.  Add in tomato halves.  Pour in vegetable broth and white wine.  Simmer until the liquid is reduced and tomatoes are broken down, about 10 min. Add in marinara and capers to heat through.  Set aside, lidded and over a low flame.
  4. While the marinara is simmering, heat olive oil in a pan over medium high heat.  Add in the meatballs in batches and turn to brown on all sides.
  5. Plate the sauce and meatballs as you want.  Top with parsley and shredded parmesan cheese.

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